Oak-y!

French (Toasted) Oak Chips Soaking in George Dickel

As part of making the Simcoak (which I hope comes out good) I’m soaking around 4.75 ounces of toasted French oak chips in a pint glass of George Dickel bourbon. Sure, that’s almost $10 of bourbon, but I’m hoping that it’ll sanitize the chips, contribute to the flavor of the beer, and leave me with some still-good, drinkable, extra-oaky bourbon afterwards.

Also, Danielle and I made pizzas tonight. Below the cut is a picture of the better looking of the two pizzas.

Pizza No. 2 – w/ Black Pepper

That pizza there above (or below the cut, depending on your perspective) is made with a rosemary and olive oil crust, good quality mozzarella, feta, mushrooms, garlic, and a sauce I made from a can of crushed roasted tomatos, some oregano, olive oil, garlic, and salt. And, of course, topped with black pepper.

The mushrooms could have used a bit more flavor, but it was otherwise very good.

A photo of the aforementioned pizza before cooking is also available, along with the cheesier, non-peppery, and less attractive first pizza.

Because of some cheese spillage from the second pizza causing uneven heating in the pizza stone, it split in two pieces. :(